Duck Fat Candles and Whipped Duck Fat

How to Make Duck Fat Candles and Whipped Duck Fat

Where do Chef get most of their ideas from(besides Sunday night projects!)? Honestly, a combination of books and leftover products. Duck fat is either in over supply or high demand in most kitchens. It depends on how many ducks you have broken down, how much time you spend rendering fat and if you are currently doing duck fat potatoes on your menu. When I worked at the Herbfarm, we would often have large vats of duck fat and pork fat.

This brought about the question. What do we do with all this duck fat/pork fat? Well, you can confit everything in duck and pork fat. It tastes great. However, we were the Herbfarm. We had to try to add a twist. Now this dish may have come from Heston Blumenthal originally, I can't recall. To me, in a kitchen, what's new is old and what is old is new. Or as King Solomon said "There is nothing new under the sun" (ironically, I am sure he stole that from someone). So this dish is simple and really requires very little prep, minus the cracklins.